#chickeninasal #pinoyfood #pinoycomfortfood #chickenbbq
Publised 08 May 2020
Chicken inasal (grilled) is a popular dish in Visayas region that originated in Bacolod City. What makes this dish different from any other regular barbeque is it’s yellowish color from the achuete or annato oil. And so without further adieu, here’s my version of Chicken Inasal that I grilled in my oven.
INGREDIENTS:
*Dry Rub
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp paprika powder
1/2 tsp garlic powder
1 tbsp coconut sugar (any regular brown sugar can be used)
1 tbsp lemon juice
Lightly rub on chicken and keep in the refrigerator for an hour.
*Barbeque Marinade
1/3 cup white vinegar
1 tbsp light soy sauce
1 stalk lemon grass (julienned)
5 gloves garlic crushed
1 tbsp coconut sugar
Rub marinade on chicken and keep marinated for at least 6 hours or overnight.
*Basting Sauce
1/4 cup neutral-flavored cooking oil
1 tsp acheute/annato powder
extra barbeque marinade
Baste chicken meat before grilling, baste all over.
ANNATO FRIED RICE
Ingredients:
3 cups cold rice
1 tbsp cooking oil
1 tsp achuete powder (add more powder if you want deep-colored orange)
minced garlic
minced onion
1/2 cup carrots (cut in small cubes)
chicken drippings
Procedure:
In a pan with heated oil, add annato/achuete powder, continue stirring until oil becomes reddish-orange in color. Add onion and garlic, cook until fragrant. Add carrots, stir fry until soft. Add cold rice, make sure to distribute the oil evenly while stirring.
Add the dripping from chicken (when available), season with salt and pepper. Stil occasionally until all flavor set in. Sprinkle with spring onions.
Enjoy
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My name is Sheila, a Filipino Mom living in The Netherlands.
Sharing with you bits of our simple life in this country and something from my kitchen.
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Original of the video here
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